The Best Spinach Artichoke Wonton Cups (Easy & Crispy!)

These Spinach Artichoke Wonton Cups are the perfect party appetizer. We’ll show you how to make the classic, creamy spinach artichoke dip and bake it in crispy, golden-brown wonton wrappers. It’s the classic, crowd-pleasing dip you love, but in a perfect, poppable, single-serving bite.

This is the ultimate spinach artichoke appetizers recipe—it’s easy, looks gourmet, and is a guaranteed hit at any gathering. It’s the first thing to disappear from the holiday platter! They are the ultimate bite-sized appetizer for any holiday platter, right next to our Cranberry and Brie Puff Pastry Wreath and festive Christmas Deviled Eggs.

Why You’ll Love This Spinach Artichoke Wonton Cups Recipe

• The Perfect Bite: All the flavor of spinach artichoke dip in a crispy, single-serving cup.
• Incredibly Easy: Uses simple ingredients and is ready in about 30 minutes.
• Make-Ahead Friendly: The perfect appetizer for a stress-free party.
• The “Wonton” Secret: We’ll show you how to pre-bake the wonton wrappers so they never get soggy.

The Best Spinach Artichoke Wonton Cups

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• Author: Isabella Martinez
• Total Time: 30 minutes
• Yield: 12 cups 1x

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Description

The perfect party appetizer! These easy Spinach Artichoke Wonton Cups feature a creamy, savory dip baked in crispy, golden-brown wonton wrappers.

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Ingredients

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• 12 wonton wrappers
• Cooking spray
• 1/2 (10-oz) package frozen spinach, thawed and squeezed very dry
• 1 (8-oz) can artichoke hearts, drained, rinsed, and finely chopped
• 1/3 cup mayonnaise
• 1/4 cup sour cream
• 2 oz cream cheese, softened to room temperature
• 1/2 cup grated Parmesan cheese
• 2 cloves garlic, minced

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Instructions

1. Pre-Bake Wonton Cups: Preheat oven to 350°F (175°C). Gently press the 12 wonton wrappers into a standard 12-cup muffin pan. Spray them lightly with cooking spray. Bake for 5-7 minutes. This pre-bake is the secret to keeping them crispy. Remove from the oven.
2. Make the Filling: In a medium bowl, stir together the softened cream cheese, mayonnaise, sour cream, grated Parmesan, and minced garlic until smooth.
3. Add Spinach & Artichokes: Fold in the squeezed-dry spinach and the finely chopped artichoke hearts. Stir until everything is well combined.
4. Fill and Bake: Divide the spinach artichoke mixture evenly among the 12 pre-baked wonton cups.
5. Final Bake: Return the pan to the oven and bake for 10-13 minutes, or until the filling is hot, bubbly, and the wonton cup edges are deep golden brown.
6. Cool & Serve: Let the cups cool in the pan for 5 minutes before serving (the filling will be very hot).

Notes

• Prevent Watery Dip: The most important step is to squeeze all the moisture from your thawed frozen spinach. Use a clean kitchen towel or cheesecloth and wring it out until it’s completely dry.
• Prevent Lumpy Dip: Your cream cheese must be softened to room temperature to get a smooth, creamy filling.
• Make-Ahead: You can make the dip filling up to 3 days in advance and store it in the fridge. You can also pre-bake the empty wonton cups and store them in an airtight container at room temperature. Fill the cups just before baking.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Appetizer
• Cuisine: American

Nutrition

• Serving Size: 1 cup
• Calories: 132kcal
• Sodium: 245mg
• Fat: 10g
• Saturated Fat: 3g
• Carbohydrates: 6g
• Protein: 3g
• Cholesterol: 14mg

Ingredients for Spinach Artichoke Wonton Cups

For the Wonton Cups

• Wonton Wrappers: You’ll need 12 standard-sized wonton wrappers. You can usually find these in the refrigerated produce section of your grocery store.
• Cooking Spray: A light spray helps the wontons get golden brown and crispy.

For the Spinach Artichoke Dip Filling

• Cream Cheese: 1 (8-oz) block of full-fat cream cheese, softened to room temperature.
• Mayonnaise: 1/3 cup. This adds richness and a creamy texture.
• Sour Cream: 1/4 cup. This adds a light, tangy flavor to balance the richness.
• Parmesan Cheese: 1/2 cup, grated.
• Frozen Spinach: 1/2 of a 10-oz package, thawed and squeezed very dry.
• Artichoke Hearts: 1 (14-oz) can of artichoke hearts in water (not marinated), drained, rinsed, and finely chopped.
• Garlic: 2 cloves, freshly minced.
• Optional: 1/4 cup shredded mozzarella cheese for an extra cheese pull.

How to Make Spinach Artichoke Wonton Cups (Step-by-Step)

This spinach artichoke cups recipe is incredibly simple. The most important step is pre-baking the wontons to guarantee they stay crispy.

Step 1: Pre-Bake the Wonton Wrappers (The Secret to Crispy!)

Preheat your oven to 350°F (175°C). Gently press one wonton wrapper into each of the 12 cups of a standard muffin pan. The corners will stick up, creating a “cup” shape.

Spray the wontons lightly with cooking spray. Bake for 5-7 minutes. This “par-bakes” them and is the secret to crispy wonton spinach artichoke cups that don’t get soggy from the filling.

Step 2: Make the Dip Filling

While the wonton cups are pre-baking, make your dip. In a medium bowl, add the softened cream cheese, mayonnaise, sour cream, grated Parmesan, and minced garlic. Stir with a spatula until everything is smooth and well combined.

Fold in the squeezed-dry spinach and the drained, chopped artichoke hearts. Stir until the spinach and artichokes are evenly distributed throughout the cream cheese mixture.

Step 3: Fill and Bake Again

Remove the muffin tin with the pre-baked cups from the oven. Divide the spinach artichoke dip mixture evenly among the 12 wonton cups.

Return the pan to the oven and bake for 10-12 more minutes. The dip should be hot, bubbly, and lightly golden on top, and the edges of the wonton cups will be a deep golden brown. Let them cool for 5 minutes before serving—the filling will be very hot!

Pro-Tips: How to Prevent Watery or Lumpy Dip

The difference between good and great spinach artichoke dip is all about texture. Here’s how to get it perfect every time.

The #1 Tip: How to Prevent Watery Dip

This is the most common of all artichoke dip mistakes. The enemy is water!

• The Spinach: You must squeeze your thawed frozen spinach. Place it in a cheesecloth, a clean kitchen towel, or even just your hands, and squeeze over the sink until it’s completely dry.
• The Artichokes: Use canned artichoke hearts packed in water, not marinated in oil. Drain the can, rinse the artichokes, and pat them dry with paper towels before chopping.

The #2 Tip: How to Prevent Lumpy Dip

This one is simple: use room temperature cream cheese. If your cream cheese is cold, it will never mix smoothly with the other ingredients, and you’ll be left with lumps. Let it sit on the counter for at least an hour before you start.

Wonton Cup Variations (Air Fryer, Fried, & Healthy)

While the baked method is classic, this recipe is incredibly versatile. Here are a few popular variations on the spinach artichoke wonton cups recipe.

Spinach Artichoke Wonton Cups Air Fryer Method

In a hurry? The air fryer makes these even crispier.

1. Press the wonton wrappers into silicone muffin liners (or an air-fryer-safe mini-muffin pan).
2. Air fry at 350°F for 3-5 minutes, until the cups are set and light golden.
3. Add the spinach artichoke dip filling.
4. Air fry again for another 3-5 minutes, until the filling is hot and the edges are deep golden brown.

Fried Spinach Artichoke Wontons (Pockets)

This is a popular alternative to the “cups” and makes for perfect spinach artichoke wontons.

1. Lay a wonton wrapper flat. Place 1-2 teaspoons of the dip filling in the center.
2. Brush the edges of the wrapper with water or egg wash.
3. Fold the wrapper in half to form a triangle, pressing the edges firmly to seal the filling inside.
4. Fry in 350°F oil for 2-3 minutes, until golden brown and puffy.

“Healthy” Spinach Artichoke Wonton Cups (No Mayo)

For a lighter, tangier version, you can easily make these spinach artichoke wonton cups healthy. Simply replace the 1/3 cup of mayonnaise and 1/4 cup of sour cream with an equal amount of plain Greek yogurt. The dip will be just as creamy but with less fat and more protein.

Other Spinach Artichoke Cups (Puff Pastry & Pillsbury)

Don’t have wonton wrappers? This dip is just as delicious in other “cups.”

Spinach Artichoke Puff Pastry Cups

This version is rich, buttery, and flaky.

1. Use a 24-cup mini-muffin tin.
2. Cut one thawed sheet of Puff Pastry into 24 small squares.
3. Press a square into each mini-muffin cup. Fill with a small scoop of the dip (no pre-baking the pastry).
4. Bake at 400°F for 15-20 minutes, until the pastry is puffed and golden.

Spinach Artichoke Cups Pillsbury (Crescent Roll Cups)

This is the ultimate shortcut for soft, fluffy spinach artichoke cups.

1. Use a 24-cup mini-muffin tin.
2. Unroll one can of Pillsbury crescent roll dough, press the seams together, and cut into 24 squares.
3. Press a dough square into each cup, fill with a scoop of dip, and bake at 375°F for 12-15 minutes.

Make-Ahead, Storing, and Serving Guide

Can I Prep These Ahead of Time?

Yes! This is the perfect make-ahead appetizer.

• The Dip: Make the entire dip filling up to 3 days in advance. Store it in an airtight container in the fridge.
• The Wontons: Pre-bake the empty wonton cups for 5-7 minutes. Let them cool completely, then store them in an airtight container at room temperature for 1-2 days.
• Assembly: When ready to serve, just fill the room-temp cups with the cold dip and bake at 350°F for 10-12 minutes.

What to Serve with Spinach Artichoke Wonton Cups

These spinach artichoke appetizers are the perfect, self-contained bite. But for a full appetizer spread, serve them with Christmas Tree Pull Apart Bread and some adorable Reindeer Pretzel Treats. They also look fantastic on a board with other festive bites, like our Christmas Tree Pinwheel Appetizer.

Frequently Asked Questions (FAQ)

The Perfect Bite-Sized Appetizer for Any Party

From the crispy, classic Spinach Artichoke Wonton Cups to the flaky puff pastry cups or the quick Pillsbury version, this is the ultimate guide to the perfect bite-sized appetizer. This spinach artichoke cups recipe is a must-have for any holiday, gameday, or party.

Build a perfect holiday platter by pairing these with our no-bake Peppermint Puppy Chow. Which version is your favorite? Let us know in the comments!